Are you a fan of creamy, rich flavors? Do you love the combination of coconut milk and juicy chicken? Look no further! We’ve gathered 18 mouth-watering recipes that combine the two in perfect harmony. From curries to soups, stews to casseroles, we’ll take you on a culinary journey around the world, showcasing the versatility of coconut milk and chicken.
Whether you’re in the mood for something spicy or mild, these recipes are sure to please even the pickiest eaters. With flavors inspired by Thai, Vietnamese, Indian, and Caribbean cuisines, there’s something for everyone. So go ahead, indulge in these creamy coconut milk and chicken delight recipes, and discover a whole new world of flavor!
Creamy Coconut Chicken Curry
This rich and flavorful curry is a perfect blend of Indian spices, creamy coconut milk, and tender chicken. Serve it over basmati rice or with some naan bread for a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until they start browning.
2. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in coconut milk and chicken broth. Season with salt and pepper to taste.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
6. Garnish with chopped cilantro and serve.
Cooking Time: 25-30 minutes
Thai Coconut Milk and Chicken Soup
This creamy and aromatic soup is a staple of Thai cuisine, perfect for warming up on a chilly day. With its rich flavors and tender chicken, it’s a dish that will leave you craving for more.
Ingredients:
– 2 lbs boneless, skinless chicken breast or thighs
– 2 cups coconut milk
– 2 tablespoons vegetable oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 cup chicken broth
– 1/2 cup water
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add diced onion, minced garlic, and grated ginger; cook until the mixture is softened, about 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Pour in coconut milk, chicken broth, water, and curry paste. Stir well to combine.
5. Bring the mixture to a simmer and let it cook for 20-25 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 30-35 minutes
Coconut Milk Braised Chicken Thighs
Moist and flavorful chicken thighs are slow-cooked in a creamy coconut milk sauce, perfect for a comforting weeknight dinner. This recipe is easy to make and requires minimal effort, with the rich flavors of coconut and spices doing all the work.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
3. Remove the chicken from the pot and set aside.
4. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
5. Stir in the cumin, paprika, salt, and pepper.
6. Pour in the coconut milk and bring to a simmer.
7. Return the chicken thighs to the pot, cover, and transfer to the oven.
8. Braise for 25-30 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 35-40 minutes
Spicy Coconut Chicken Stir-Fry
Spicy Coconut Chicken Stir-Fry Recipe
A flavorful and spicy stir-fry recipe that combines the richness of coconut milk with the boldness of red pepper flakes, all wrapped up in a delicious chicken dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp red pepper flakes
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic and cook until softened, about 3-4 minutes.
4. Stir in the cumin, red pepper flakes, and coconut milk. Bring to a simmer and let cook for 2-3 minutes or until the sauce thickens slightly.
5. Add the cooked chicken back into the pan and stir to combine with the sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Coconut Milk Marinated Grilled Chicken
A tropical twist on traditional grilled chicken, this recipe marries the rich flavors of coconut milk with the smokiness of the grill. The result is a moist and aromatic dish perfect for any outdoor gathering.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, whisk together coconut milk, olive oil, garlic, soy sauce, honey, and cumin.
2. Add the chicken breasts and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade and shake off excess.
4. Grill chicken for 5-7 minutes per side, or until cooked through.
5. Let rest for a few minutes before serving. Garnish with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Coconut Chicken and Rice Casserole
Coconut Chicken and Rice Casserole: A creamy and flavorful twist on a classic comfort food dish.
Ingredients:
– 1 1/2 cups cooked white rice
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1 cup coconut milk
– 1/4 cup shredded coconut
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon curry powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
3. Add diced onion and minced garlic to the skillet and cook until softened, about 2-3 minutes.
4. Stir in curry powder and cook for an additional minute.
5. In a separate pot, combine cooked rice, coconut milk, and shredded coconut. Bring to a simmer over medium heat.
6. Combine chicken mixture with rice mixture and stir to combine.
7. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheddar cheese.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Slow Cooker Coconut Chicken Stew
A creamy and aromatic slow cooker stew that’s perfect for a weeknight dinner or special occasion. This recipe combines the rich flavors of coconut milk, chicken, and spices to create a deliciously comforting dish.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (14 oz) coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Add the chicken, onion, garlic, cumin, paprika, salt, and pepper to a slow cooker.
2. Pour in the coconut milk and stir to combine.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro.
Cooking Time:
– Low: 6-8 hours
– High: 3-4 hours
Coconut Milk Chicken Adobo
This creamy and aromatic adobo recipe combines the rich flavors of coconut milk with tender chicken, creating a unique twist on the traditional Filipino dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– 1 can (14 oz) coconut milk
– 1/4 cup soy sauce
– 1/4 cup vinegar
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, heat oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Remove chicken from pan, then add garlic, cumin, and paprika (if using). Cook for 1 minute.
3. Pour in coconut milk, soy sauce, and vinegar. Stir to combine.
4. Return chicken to the pan, cover, and simmer for 20-25 minutes or until cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve.
Cooking Time: 25-30 minutes
Vietnamese Coconut Chicken Curry
A rich and creamy curry that combines the flavors of Vietnam with a hint of coconut, perfect for a comforting and aromatic meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups mixed vegetables (bell peppers, carrots, potatoes)
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and chicken; cook until the chicken is browned, about 5-6 minutes.
3. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1 minute.
4. Add coconut milk and mixed vegetables; bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 30-40 minutes
Coconut Milk Poached Chicken
Elevate your chicken game with this creamy and flavorful recipe that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together coconut milk, olive oil, garlic, cumin, salt, and pepper.
3. Add the chicken breasts to the bowl and make sure they’re fully coated with the coconut milk mixture.
4. Place the chicken breasts on a baking sheet lined with parchment paper.
5. Poach for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
6. Remove from oven and garnish with fresh cilantro leaves, if desired.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Caribbean Coconut Chicken with Pineapple
Experience the tropical flavors of the Caribbean with this mouthwatering dish that combines the richness of coconut milk, the sweetness of pineapple, and the juiciness of chicken.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1 cup coconut milk
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup pineapple chunks
– 1 teaspoon jerk seasoning
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through.
3. Transfer the chicken to a baking dish and set aside.
4. In the same skillet, add the onion and garlic and sauté until the onion is translucent.
5. Stir in the coconut milk, pineapple chunks, and jerk seasoning. Bring to a simmer.
6. Pour the sauce over the chicken and bake for 15-20 minutes, or until the flavors are well combined and the chicken is coated.
Cooking Time: 30-40 minutes
Coconut Milk Chicken and Mushroom Pasta
A creamy and flavorful pasta dish that combines the richness of coconut milk with the savory taste of chicken, mushrooms, and herbs.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1/4 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 8 ounces pasta of your choice (e.g., penne, fusilli)
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water and then drain.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and minced garlic. Cook until softened, about 3-4 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and start browning, about 5 minutes.
5. Stir in coconut milk, heavy cream, and thyme. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
6. Add cooked chicken back into the skillet and stir to combine with mushroom mixture.
7. Combine cooked pasta with the chicken-mushroom mixture. If needed, add some reserved pasta cooking water to achieve desired creaminess.
8. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
One-Pan Coconut Chicken and Vegetables
Savor the flavors of tropical paradise with this effortless one-pan recipe that combines juicy chicken, colorful vegetables, and rich coconut milk. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium bell peppers (any color), sliced
– 1 large onion, sliced
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or sauté pan over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from the pan and set aside.
3. Add the bell peppers, onion, and garlic to the pan. Cook until the vegetables are tender-crisp, about 4-5 minutes.
4. Pour in the coconut milk and stir to combine with the vegetables.
5. Return the chicken to the pan and simmer until cooked through, about 2-3 minutes.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Malaysian Coconut Chicken Rendang
This flavorful dish is a staple of Malaysian cuisine, with tender chicken cooked in a rich and creamy coconut milk-based rendang sauce. Perfect for special occasions or as a comforting meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 tablespoons grated fresh ginger
– 1 tablespoon coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger, coriander, cumin, turmeric, and cayenne pepper. Cook for 1 minute.
3. Add chicken and cook until browned.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let cook for 30-40 minutes or until chicken is tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 45 minutes
Indian Coconut Chicken Korma
This flavorful korma recipe is a popular Indian dish made with tender chicken, creamy coconut milk, and aromatic spices. Serve it over basmati rice or with naan bread for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onions and cook until golden brown.
2. Add garlic, ginger, cumin, curry powder, cinnamon, and cardamom. Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to low and let korma cook for 10-15 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Coconut Milk Chicken Noodle Soup
This creamy and comforting soup is a twist on the classic chicken noodle soup, with the added richness of coconut milk and flavors of ginger and turmeric. Perfect for a cozy night in or as a soothing remedy when feeling under the weather.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups chicken broth
– 1 cup coconut milk
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 8 ounces egg noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little oil until softened.
2. Add the chicken, cumin, and turmeric. Cook until the chicken is browned.
3. Pour in the chicken broth and bring to a boil.
4. Reduce heat, add the coconut milk, and simmer for 15-20 minutes or until the chicken is cooked through.
5. Add the egg noodles and cook according to package instructions.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Baked Coconut Chicken Tenders
Elevate your snack game with these sweet and savory baked coconut chicken tenders!
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup unsweetened shredded coconut
– 1/4 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 teaspoon honey
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together coconut, panko breadcrumbs, and a pinch of salt.
3. Dip each chicken strip into the mixture, pressing gently to coat evenly.
4. Line a baking sheet with parchment paper and place the coated chicken strips.
5. Drizzle olive oil over the tenders and sprinkle with honey and garlic powder.
6. Bake for 20-25 minutes or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Coconut Milk Chicken Skewers with Peanut Sauce
Add a tropical twist to your grilled chicken with these flavorful Coconut Milk Chicken Skewers, served with a rich and creamy Peanut Sauce. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 10 bamboo skewers, soaked in water for 30 minutes
– For the Peanut Sauce: 1/2 cup creamy natural peanut butter, 1/4 cup soy sauce, 1 tablespoon honey, 2 tablespoons coconut milk
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together coconut milk, olive oil, cumin, paprika, salt, and pepper. Add chicken pieces and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill skewers for 10-12 minutes, turning occasionally, until cooked through.
5. Serve with Peanut Sauce (see below).
Peanut Sauce:
1. Whisk together peanut butter, soy sauce, honey, and coconut milk in a bowl.
2. Refrigerate for at least 30 minutes to allow flavors to meld.
Summary
Discover 18 mouthwatering recipes that combine the creaminess of coconut milk with the richness of chicken. From spicy stir-fries to comforting curries, these dishes are sure to satisfy your cravings. Try Creamy Coconut Chicken Curry, Thai Coconut Milk and Chicken Soup, or Coconut Milk Braised Chicken Thighs for a taste adventure. Or, go for something more exotic like Vietnamese Coconut Chicken Curry or Indian Coconut Chicken Korma. Whatever your flavor profile, there’s a recipe here that’s sure to delight.
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